NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the chicken breast seasoned with half the salt and pepper.

• 3

  Cook the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the minced garlic and broccoli florets with a splash of water, covering to steam for 3 minutes until the broccoli is bright green.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, dried oregano, and the remaining salt and pepper.

• 6

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water to thin the sauce if needed.

• 7

  Return the pasta and chicken to the skillet with the broccoli, then turn the heat to low and stir in the yogurt mixture until everything is coated and creamy.

• 8

  Garnish with fresh chopped parsley and serve immediately.